This recipe was sent to us by Kendel Ehrlich, first lady of the state of Maryland. She says this is a favorite at Government House, not only of the governor and herself, but of their guests as well. It is a regional treat, and she is sure all who try it will love it.
1 bunch celery, diced small
4 carrots, diced small
2 medium onions, diced small
1 gallon crab stock
1 gallon beef stock
½ cup Old Bay seasoning
½ cup hot sauce
1 pound fresh green beans, cut into bitesize pieces
6 potatoes, peeled and diced small
1 pound lima beans
1 pound corn
1 pound crabmeat (use fresh Maryland jumbo lump crab if possible)
In a Dutch oven on medium heat sauté the celery, carrots, and onions in the oil until they are soft. Add the crab stock and beef stock to the sautéed mixture. Add the Old Bay seasoning and hot sauce to the soup. Add the green beans, potatoes, lima beans, and corn to the soup. Bring the soup to a boil. Turn the heat down and simmer until all the vegetables are fully cooked. Season to taste with additional hot sauce. Add the crabmeat.
YIELD: 3 GALLONS, ABOUT 32 SERVINGS